Honeycrisp Apple Salad with Mixed Greens, Sage and Blue Cheese
Serves 4 side salads 12 fresh sage leaves 2 tablespoons butter 6 cups mixed greens ¼ cup dried cranberries 2 honeycrisp apples, cleaned, cored and thinly sliced ¼ cup Pine nuts 4 ounces crumbled blue cheese Vinaigrette ⅓ cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons maple syrup ½ teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper Place a small saute pan with the butter over medium high heat. Once the butter is melted and sizzling, add the fresh sage leaves. Cook for a minute on each side or until the leaves have slightly browned. Remove the leaves from the pan and place them on a paper towel lined plate. Place the dried cranberries in a bowl and add 1 cup of very hot water. Allow the cranberries to soak for 5-7 minutes. Drain the water and place cranberries to the side. To make the vinaigrette, add the extra virgin olive oil, balsamic vinegar, syrup, mustard, salt and pepper to a mason jar or small bowl....